Serves 8 pers
Preparation Time 20 mins | Cooking Time 120 mins
Pistachio white chocolate cream
- 150 g white chocolate
- 95 g + 385 g heavy whipping cream
- 60 g pistachio paste (homemade or store-bought)
- 80 g whole milk
- 20 g bread flour
- 300 g bread flour
- 42 g sugar
- 5 g salt
- Zest from 1/2 lemon
- 150 g eggs
- 7 g instant dry yeast
- All the tangzhong
- 90 g unsalted butter, softened and cubed
+ fresh raspberries
- Add chopped white chocolate and pistachio paste to a heatproof bowl.
- Heat up 95 g of heavy cream until steam starts to appear.
- Pour hot cream over the chocolate and let sit untouched for 5 minutes. Stir until smooth.
- Add 385 g of cold heavy cream and stir until combined.
- Cover with plastic wrap that touches the surface of the cream. Transfer to the fridge for at least 3 hours or overnight.
- Add milk and flour to a pot and heat up over medium heat while stirring.
- Once thickened, remove from heat and transfer to a bowl. Cover and cool to room temp before continuing with the main dough.
Make the main dough
- Add all ingredients, except butter, including the tangzhong, to the bowl of a stand mixer fitted with a dough hook. Knead for 10 minutes on low-med.
- Add cubed, softened butter, one cube at a time. Once all the butter is added, mix for 10-20 minutes until the dough passes the windowpane test.
- Proof at 26°C for 90 minutes or until doubled in size.
Shape & bake
- Once doubled, divide the dough into 15 pieces and roll into rounds.
- Place on a lined baking tray and proof at 26°C for about 45-60 minutes.
- Brush with egg wash and bake at 180°C for about 12 minutes. Cool to room temperature.
- Take the pistachio cream out of the fridge and mix with a hand mixer until light and fluffy.
- Cut buns in half without cutting all the way through.
- Fill each bun with fresh raspberries and pistachio cream.
- Sprinkle chopped pistachios and powdered sugar on top. Serve immediately.